Beginner's White BreadServing Size: 24
Ingredients:
Amount Measure Ingredient -- Preparation Method
Cooking Directions:
-------- ------------ --------------------------------
6 cups all-purpose flour (6 to 6 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann's? Rapid Rise Yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine
In large bowl, combine 4 cups flour, sugar, undissolved yeast and salt.
Heat water, milk and butter until very warm (125 to 130?F); stir into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
floured surface until smooth and elastic, about 8 to 10 minutes. Cover;
let rest 10 minutes.
On lightly floured surface, divide dough in half; roll each to 12-
7-inch rectangle. Roll up from short ends as for jelly roll; pinch seams
and ends to seal. Place, seam sides down, in two greased 8 1/2- נ4
1/2-inch loaf pans. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 60 minutes.
Bake at 400F for 30 minutes or until done. Remove from pans and cool on
wire rack.
Yield:
"2 loaves"
T(Baking Time):
"0:30 minutes"
Ingredients:
Amount Measure Ingredient -- Preparation Method
Cooking Directions:
-------- ------------ --------------------------------
6 cups all-purpose flour (6 to 6 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann's? Rapid Rise Yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine
In large bowl, combine 4 cups flour, sugar, undissolved yeast and salt.
Heat water, milk and butter until very warm (125 to 130?F); stir into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
floured surface until smooth and elastic, about 8 to 10 minutes. Cover;
let rest 10 minutes.
On lightly floured surface, divide dough in half; roll each to 12-
7-inch rectangle. Roll up from short ends as for jelly roll; pinch seams
and ends to seal. Place, seam sides down, in two greased 8 1/2- נ4
1/2-inch loaf pans. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 60 minutes.
Bake at 400F for 30 minutes or until done. Remove from pans and cool on
wire rack.
Yield:
"2 loaves"
T(Baking Time):
"0:30 minutes"
Tea Biscuits Recipe
Tea Biscuits Recipe ingredients
To prepare this Tea Biscuits Recipe, first mix together flour, baking powder, salt and sugar. Add well beaten egg and melted shortening to water. Mix slowly with the dry ingredients. This will make a soft dough. Roll out on floured pastry board, until sheet is 1/2 inch thick. Cut with biscuit cutter. Bake on greased sheets for 25 minutes in moderate oven.
Tea Biscuits Recipe ingredients
- 1½ cups flour
- ½ cup water
- 2 tablespoons shortening, melted
- 1 egg, beaten
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
To prepare this Tea Biscuits Recipe, first mix together flour, baking powder, salt and sugar. Add well beaten egg and melted shortening to water. Mix slowly with the dry ingredients. This will make a soft dough. Roll out on floured pastry board, until sheet is 1/2 inch thick. Cut with biscuit cutter. Bake on greased sheets for 25 minutes in moderate oven.
Blueberry Muffins
Ingredients
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup milk
1/2 cup melted butter (no substitutes)
1 tablespoon finely shredded orange peel
1 cup fresh or frozen blueberries, thawed
Coarse sugar (optional)
3/4 cup sugar
Prep: 15 min.
Bake: 20 min.
Cool: 5 min.
Stand: 5 min.
Directions
1. Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
2. Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
3. Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.
Source: Better Homes and Gardens
Classic Pizza Dough
Serving Size: 16
Ingredients:
Amount Measure Ingredient -- Preparation Method
Cooking Directions:-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 teaspoons salt
1 package Fleischmann's? Quick-Rise Instant Yeast
2 cups water
1/4 cup olive oil or vegetable oil
Set aside 1 cup flour from total amount. Mix remaining flour, salt and
yeast in large bowl. Heat water and olive oil to 125? to 130?F. Add to dry
ingredients; blend well. Stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare
according to selected recipe or freeze.**
Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2
thick-crust 13 נ9-inch pizzas.
____________________
VARIATIONS
Herb Dough - Follow above recipe adding 2 teaspoons sweet basil, oregano
or rosemary to dry ingredients.
Cheese Dough - Follow above recipe adding 1/2 cup grated Parmesan cheese
to dry ingredients.
Serving Size: 16
Ingredients:
Amount Measure Ingredient -- Preparation Method
Cooking Directions:-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 teaspoons salt
1 package Fleischmann's? Quick-Rise Instant Yeast
2 cups water
1/4 cup olive oil or vegetable oil
Set aside 1 cup flour from total amount. Mix remaining flour, salt and
yeast in large bowl. Heat water and olive oil to 125? to 130?F. Add to dry
ingredients; blend well. Stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare
according to selected recipe or freeze.**
Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2
thick-crust 13 נ9-inch pizzas.
____________________
VARIATIONS
Herb Dough - Follow above recipe adding 2 teaspoons sweet basil, oregano
or rosemary to dry ingredients.
Cheese Dough - Follow above recipe adding 1/2 cup grated Parmesan cheese
to dry ingredients.
Bacon and Cheese Quiche
Ingredients
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup half-and-half or milk
4
eggs, slightly beaten
1/4
teaspoon salt
1/4
teaspoon pepper
8
slices bacon, crisply cooked, crumbled (3/4 cup)
1
cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1
tablespoon chopped onion, if desired
Steps
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Expert Tips
Ingredients
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup half-and-half or milk
4
eggs, slightly beaten
1/4
teaspoon salt
1/4
teaspoon pepper
8
slices bacon, crisply cooked, crumbled (3/4 cup)
1
cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1
tablespoon chopped onion, if desired
Steps
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Expert Tips
- Sprinkle chopped green onion on top of baked quiche for a pop of color and flavor.
- Try slicing the bacon slices crosswise into ½-inch pieces before cooking them in a skillet until nice and crisp. Drain the pieces well on paper towels—no need to do anything more than layer them in the pie plate.
- Use a wire whisk to beat the half-and-half with the eggs, after seasoning them. A whisk is the most efficient way to really blend them together, creating a custard mixture that will meld well with the rest of the ingredients.
- When you unroll the pastry dough, lay it out on lightly floured surface, pastry cloth or silicone baking mat. Roll the dough out so that it’s about 1 inch larger in diameter. Sprinkle a little flour in bottom of the pie plate; fold the dough in half, lift it up and lay on half of the dish. Unfold the dough and gently ease the pastry into the pan.